Potato Curry

Make Ahead and Storage

Keeps in the fridge for up to 3 days; the flavour improves overnight. Reheat until steaming throughout. Freezing makes the potatoes grainy.

Making Potato Curry

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the oil in a large pan over medium heat. Add the cumin seeds and let them crackle for 20 seconds.

   Mark done

2. Add the onions and cook for 10 minutes, stirring, until golden. Add the garlic, ginger, turmeric and ground coriander and cook for 1 minute.

   Mark done Start 10 min timer

3. Stir in the tomatoes, potatoes, water and salt. Bring to a boil, cover and simmer for 20 minutes, stirring gently once or twice, until the potatoes are tender.

   Mark done Start 20 min timer

4. Stir in the garam masala and cook uncovered for 3 minutes to thicken. Add the lemon juice and coriander.

   Mark done Start 3 min timer

Tips for Success

• Take your time with the onions; golden onions make a sweeter sauce.
• If the sauce is too thin, crush a few potato pieces against the side of the pan.
• Add a splash of water if it catches on the base.

Good Alongside

Basmati rice · Flatbread · Plain yogurt · Mango chutney

If You're Missing Something

• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Questions About Potato Curry

Potato Curry Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.